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14 February 2010

Things have really been busy on the food front lately, as you can see from the blog.With it being Valentines day today and with me not needing any more excuses to make cupcakes, I made these for my husband (oh ok, and also for me...).

These are for the chocolate lover in your life, light and moist chocolate cupcakes topped with a beautiful and rich buttercream with extra dark 70% chocolate. I added a touch of golden syrup to my usual sponge recipe and it gave the cupcakes a lovely crisp top, a bit like a brownie.

*if you are really into your dark chocolate you could substitute a couple of tablespoons out of the icing sugar for cocoa powder for a proper chocolate kick.

Melt chocolate over a bain marie or bowl over hot water in a pan.Cream butter and icing sugar together with the milk, use an electric whisk, this will really save your arms! Add a touch more milk if your icing seems a little dry.Once combined add in your chocolate and whisk til very smooth.

Spread or pipe (I tried piping and it wasn't neat!) your icing over your cupcakes. Leave to set in the fridge until you can't bear it any longer and must eat one.

About Me

Hello! I am a Cambridge based food writer, jewellery maker and marketing manager. I write about cooking, baking and Indian & Gujarati recipes. I make and sell my own range of Silver Jewellery on Etsy and Not on the High Street